INGREDIENTS
For the cupcakes:
- 20 flat-bottomed cake cones
- 1 box white cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 12 Oreos, crushed
For the topping:
- 1 8-ounce tub Cool Whip
- 12 Oreos, finely crushed
PREPARATION
For the cupcakes:
Preheat the oven to 350°F and place the cake comes in two 9 x 9-inch cake pans so that they’re touching and propping each other up.
Combine cake mix, eggs, and vegetable oil in a large bowl and beat until smooth. Add the Oreos and stir to combine. Divide the batter among the cones in the baking pan, leaving at least ½-inch at the top of each cone. Bake in the preheated oven until the cupcakes are puffed and springy, 18 to 20 minutes. Let the cupcakes cool completely before topping.
For the topping:
In a large bowl, gently stir together the Cool Whip and the Oreos. Transfer the mixture to a large, airtight plastic bag or a pastry bag. Cut an opening 1-inch wide in one corner of the bag, then pipe the topping in a spiral onto each cupcake, to look like an ice cream cone.
Watch Video Final ;)
These ice cream cones are actually cookies and cream cupcakes.
4/
5
Oleh
test
